Easy Pleasy Sour Cream Chicken Enchiladas Food

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
• To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
• Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

THE BEST SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a skillet, brown the onions until soft.
• Add in the shredded chicken, taco seasoning, rotel, and HALF the can of cream of chicken soup.
• Cook over low heat until mixed thoroughly.
• Spoon the mixture evenly into the tortillas.
• Roll and place in a 9x13 pan with the seam side down.
• Continue to do this until your pan is full.
• Meanwhile, mix the remaining cream of chicken soup, sour cream and milk in a bowl until combined.
• Pour mixture over your rolled tortillas. Sprinkle with cheese
• Bake for 20 minutes until heated through.

EASY PLEASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in a large pot of boiling water until cooked through.
• While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
• Preheat oven to 350 degrees.
• Spray an 11 x 13 baking dish with non-stick cooking spray.
• Shred chicken and set aside.
• Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
• Spread a thin layer of sauce on bottom of baking dish.
• Reserve about a cup of sauce for covering the top.
• Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
• Heat tortillas 20-30 seconds in the microwave.
• Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
• Cover with reserved sauce and top with remaining cheese.
• Bake in preheated oven for 20-30 minutes or until hot and bubbly.
• Serve on a bed of shredded lettuce and topped with your choice of garnishes.

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
• Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
• Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
• Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
• Remove from heat; stir in sour cream and green chilies.
• Pour sauce evenly over enchiladas.
• Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Blend butter and flour, soup and 2/3 cup water in saucepan.
• Bring to boil, stirring constantly.
• Cook for 3 minutes; remove from heat.
• Stir in sour cream and salt.
• Soften tortillas in hot oil skillet.
• Spoon chicken on tortillas; roll to enclose filling.
• Arrange in a 9x13 inch baking dish.
• Pour sour cream mixture over top.
• Sprinkle with cheese.
• Bake at 350 degrees for 15 mintues.

MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
• Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
• For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
• Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
• Bake at 350 degrees for 25 minutes.
• Serve immediately. Enjoy!

CHEESY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• In a medium bowl mix soup, cream cheese, sour cream, salsa and chili powder.
• In a large bowl mix chicken, cheese and only 1 cup of salsa mixture.
• Place 3 tablespoons of chicken mixture in each tortillas. Roll up tortillas and place seamside up on a grease sprayed 11 x 7 baking dish.
• Pour remaining salsa mixture over filled tortillas. Cover dish with foil.
• Bake in a 350 degree oven for 45 minutes or until hot and bubbling.
• Top with cheddar cheese and return to oven for 5 minutes. Sprinkle top with chopped tomatoes and diced green onion. (If desired spoon additional salsa on top.).
• Enjoy!

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Rinse chicken and pat dry.
• Cook in water to cover in saucepan until tender.
• Drain, reserving 1 1/2 cups broth.
• Cool and chop chicken.
• Saute onion in margarine in skillet.
• Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
• Microwave tortillas on HIGH for 1 minute or until softened.
• Spoon chicken mixture onto tortillas.
• Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
• Melt 1/4 butter in saucepan.
• Blend flour into butter.
• Stir in reserved broth.
• Cook until thickened and bubbly, stirring constantly.
• Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
• Pour over enchiladas.
• Bake at 350 degrees for 30 minutes.
• Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
• Bake just until cheese melts.

SPICY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Combine first 6 ingredients; stir well. Cover and chill
• -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
• Cook chicken. Chop or shread chicken.
• -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
• -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
• -Heat tortillas in microwave for app. 30 seconds (5 at a time).
• -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
• -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.